I have been making cutout sugar cookies every holiday season for nearly my whole entire life. Without a doubt, every year, I get so frustrated with the cookies. It’s meant to be fun, but sugar cookie dough is notorious for being difficult. It’s either too sticky or you have to wait for it to chill … the list goes on. Last year, I found the best sugar cookie recipe. While it’s not my own recipe, I won’t be sharing it here but it is linked at the bottom of the post.
So, my main problem with sugar cookie dough is that you have to wait for the dough to chill. It’s so hard to figure out the perfect time and do you put it in the freezer? In the fridge? Also, if you chill it too long it’s hard to work with. If you let it thaw to much, it’s sticky. Not to mention, it can be so hard to cut out with cookie cutters.
Last year, the day before Thanksgiving, I started searching for a new sugar cookie recipe. This one I came across over on Cookies and Cups sounded perfect (spoiler alert: it is). It does use a lot of sugar and flour. However, you don’t have to chill it, you can roll out it thick, and it doesn’t fall apart. It is seriously so easy for the kids to cut out cookies with this recipe!
I am so, so happy I came across this recipe on Cookies and Cups. It’s honestly the best sugar cookie recipe we’ve ever used. We’ll even be making more than one batch this holiday season!
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